Hmmm. WLP570 should be good up to 12%. However, Belgian yeasts have been known to decide to be done, and that's just it.

Do not pour the beer back into the bottling bucket - you'll oxidize them all. Instead, uncap, add a few grams of yeast per bottle, then recap.

Fresh WLP570 might be the very best answer. Barring that, you might go with somethign clean and alcohol tolerant.

Quote:

Originally Posted by hellbus

I took into consideration that it may just be taking a while. How long should I wait before it can be safely assumed that it will not carb up? Right now it has been bottled for almost 2 months, and as of today, there is zero carbonation (Well, besides just a little "pfft" when I open it).

If I did cross that threshold and want to put fresh yeast in it, how would that process work? I'd imagine I'd make a yeast starter, then scoop a little of the slurry in each bottle, then recap. I'd imagine at 10.5% the risk for infection is probably pretty low.

Thank you again for your help. I really appreciate it!

As homebrewdad alludes to in his post a yeast (although personally I'd go with a packet of dried yeast for ease of introduction to the bottle) that has the ability to handle higher ABV environments should do the trick. Fermentis T-58 and S-33 immediately spring to mind, there's also champagne yeast which can handle way higher ABV environments.

Having said that, just the fact that you heard a little "Pffft" on popping a cap suggests that a certain amount of carbonation has been achieved so maybe the yeast you used originally just ran out of steam, after having performed a pretty good job already. After uncapping a bottle maybe take a tiny taste to see if you can detect, as yet unfermented, priming sugar then add a few grains of dry yeast and re-cap.

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Very often you can't see the important things on the outside........................................... .
.............Like takoyaki.

Give it another month or so it will eventually carb, my Trippel took 4 months to carb and that was probably only 2.3 or so vol (I primed for 3.3 vol) that was back in the beginning of Feb just now 6 months and it's starting to be just right, give it some time, don't add more yeast just let it do it's thing... huge beers take forever!

My guess is since it was in primary for 3 months the yeast all mostly dropped out. Chances are when you racked to the bottle bucket it was very clear. What little bit of yeast that is in suspension is taking a long time to propagate enough to eat the priming sugar. This process is slowed even further by the high abv. It might take 6 months or more, but it should carb up.

i think it is a reasonable mistake to make. whenever anyone asks about repitching yeast on here, people say, 'oh no need to do that.' pitching a bit of yeast (1/4-1/2 packet) when bottling a beer that has been clearing for a while is, as yooper says, 'cheap insurance.'

you could take six or seven bottles, add a pinch of dry yeast (nottingham perhaps) to each, recap and put it somewhere 70+. after ten days, see if you are happy with the carbonation. repeat at two weeks. if so, enjoy those beers while you work on re-yeasting and recapping the others.

if it was me, i sure as hell wouldn't want to wait six months or whatever for it to carb up.